When making rice for Gimbap, you need to use medium-grain white rice (백미).
When you prep the rice, you soak and strain it like usual, but you add a little less water to the rice when you cook it. The rice should be on the dry side but still cooked. Remember, moisture ruins Gimbap.
Along with the lower amount of water, you need to add salt (flower fine sea salt (꽃소금).
You need to season the rice as it cooks because if you add salt to the cooked rice, it will not distribute well. So, add salt to the rice and water and then cook it like usual.
Once the seasoned rice is done cooking, add a little sesame oil and mix it thoroughly to break it up, and then let it cool till you can handle it. If you add hot rice to your seaweed, it will ruin the seaweed, so letting the rice cool is very important.
Gimbap Rice Ratio: (3/4 cup (177 ml) cooked rice per roll)
- 12.27 0z / 348g White Rice (백미)
- 1.5 cups / 355ml Water
- 1 tsp / 5 ml Salt (꽃소금)
- ½ tsp / 2.46 ml Sesame Oil (참기름)
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